Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.Yield: 10 servings (3-1/2 quarts).

Originally published as Turkey Sausage Soup with Fresh Vegetables in Simple & Delicious
April/May 2014